This coconut cream pie recipe features a thick and creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. Blind bake the pie crust first, then chill the pie filling until thick and lush.
Considering my adoration for coconut cake, you know I fall in the first category. And if you’re reading this, I assume you do too. Obviously this is what you need to make next!!
If you’re not in the coconut gang, you should probably skip this one. But coconut cream pie isn’t *just* for coconut lovers. If you appreciate thick creamy pies, flaky pie crust, and all that fresh (not store-bought!) whipped cream has to offer, you’ll enjoy each forkful.
I’m hosting Easter Sunday this year and have my heart set on coconut cream pie for Easter dessert. I worked HARD on this recipe, taking what I learned from butterscotch pudding and banana cream pie, then incorporating both into a coconut variation. Let’s dive in.
3 Parts to Coconut Cream Pie
This pie is made completely from scratch!
- Pie Crust – Pie crust shell must be fully blind baked. Don’t worry, I teach you how.
- Creamy Coconut Filling – We’ll make this on the stove.
- Whipped Cream – Very simple. You can add toasted coconut on top, too
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.